Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Clove | 1 tsp ground (2g) | 7 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Catfish | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 lb fresh or frozen skinless catfish fillets, ½ to 1-inch thick
- 1 jar (7 oz) roasted whole sweet red peppers, rinsed and drained
- non-stick cooking spray
- 1 small onion, thinly sliced
- 1 large garlic clove, minced
- 1 can (4 oz) diced green chile peppers, drained
- ½ tsp dried Italian seasoning, crushed
Directions
Thaw fish, if frozen.
Cut into serving-size pieces.
Cut roasted peppers into strips.
Combine peppers and remaining ingredients in a large skillet coated with nonstick cooking spray.
Cook over medium heat for 4-5 minutes or until onion is tender.
Place fish atop red pepper mixture.
Reduce heat to medium-low.
Cover and cook for 8-10 minutes or until fish flakes easily with a fork.
Using a slotted spoon, transfer fish to individual plates.
Spoon ¼ of red pepper mixture over each serving.